CN111165532A - Potato cake and processing method thereof - Google Patents

Potato cake and processing method thereof Download PDF

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Publication number
CN111165532A
CN111165532A CN202010085697.2A CN202010085697A CN111165532A CN 111165532 A CN111165532 A CN 111165532A CN 202010085697 A CN202010085697 A CN 202010085697A CN 111165532 A CN111165532 A CN 111165532A
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China
Prior art keywords
parts
potato
cake
baking
powder
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Pending
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CN202010085697.2A
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Chinese (zh)
Inventor
张雁斌
何莲君
佐玉萧
李欣
杨宓
吴艳美
李利芬
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Yunnan Unique Food Co ltd
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Yunnan Unique Food Co ltd
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Priority to CN202010085697.2A priority Critical patent/CN111165532A/en
Publication of CN111165532A publication Critical patent/CN111165532A/en
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

Abstract

The invention discloses a potato cake and a processing method thereof, belonging to the technical field of food processing and being prepared from the following raw materials: 100 parts of potato whole powder; 2-10 parts of guar gum; 5-30 parts of pregelatinized starch; 5-15 parts of dietary fiber; 1-3 parts of salt; 30-60 parts of vegetable oil; 40-60 parts of white sugar; 150-180 parts of eggs; 1-3 parts of baking powder; 1-3 parts of potassium hydrogen tartrate; 10-40 parts of water. According to the invention, through the compounding of the guar gum and the pregelatinized starch, the viscosity and the air permeability of the batter can be increased, so that the quality of the cake is improved, and the cake has the advantages of fluffy surface, large volume and good taste; dietary fiber is added to enhance the health care effect; the potato cake disclosed by the invention is rich in various nutritional ingredients such as protein, vitamins, phosphorus, iron, calcium and the like, the lysine content is obviously higher than that of a wheat flour cake, and the potato cake does not contain mucedin and is suitable for people with wheat allergy.

Description

Potato cake and processing method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a potato cake and a processing method thereof.
Background
The traditional cake is processed by taking wheat flour as a raw material, is fine and smooth in texture, soft, easy to digest and rich in fragrance, and is deeply loved by consumers. In the processing process of cakes, a lot of nutrients are lost due to long-time high-temperature baking, part of consumers can generate allergic symptoms to wheat gluten protein, and meanwhile, the content of lysine in the wheat gluten protein is low, so that the nutritional value of the cakes is influenced. With the development of society, the health consciousness of people is also improved, and cakes are required to change the current situation and develop to balanced nutrition, low fat and low sugar.
The potato is an annual herbaceous plant in the solanaceae solanum, is called potato, Chinese yam egg, dutch potato, potato and the like, is one of the oldest crops of human beings, and is the fourth major food crop which is second to rice, wheat and corn in the world. China is the first big potato producing country in the world, and potatoes contain high carbohydrates, protein and VC、VBl、VB2Carotene, phosphorus, iron, calcium and other nutrient components. The potato protein is complete protein, contains 8 amino acids essential for human body, and has high utilization rate up to 71%, and high lysine and tryptophan content.
Although potatoes have high nutritional value, the potato whole flour does not contain gluten protein and has no capability of forming a gluten network structure, so the potato whole flour is not suitable for directly processing cakes, and the gluten network structure in the cake batter can be weakened along with the increase of the addition amount of the potato whole flour, so that the cake surface is sunken, the volume is reduced, and the flavor is poor.
Disclosure of Invention
Aiming at the defects of wheat flour cakes in the aspects of nutritional value and health care effect in the prior art, the invention aims to provide a potato cake which is comprehensive in nutrition, does not contain wheat gluten protein and has good taste and a processing method thereof.
In order to achieve the purpose, the invention provides the following technical scheme:
the invention provides a potato cake which is prepared from the following raw materials in parts by weight:
100 parts of potato whole powder; 2-10 parts of guar gum; 5-30 parts of pregelatinized starch; 5-15 parts of dietary fiber; 1-3 parts of salt; 30-60 parts of vegetable oil; 40-60 parts of white sugar; 150-180 parts of eggs; 1-3 parts of baking powder; 1-3 parts of potassium hydrogen tartrate; 10-40 parts of water.
Preferably, the potato cake is prepared from the following raw materials:
100 parts of potato whole powder; 4-8 parts of guar gum; 10-30 parts of pregelatinized starch; 5-10 parts of dietary fiber; 1-2 parts of salt; 30-50 parts of vegetable oil; 50-60 parts of white sugar; 160-180 parts of eggs; 1-2 parts of baking powder; 1-2 parts of potassium hydrogen tartrate; 10-30 parts of water.
Further, the potato cake is prepared from the following raw materials:
100 parts of potato whole powder; 5 parts of guar gum; 30 parts of pregelatinized starch; 8 parts of dietary fiber; 1 part of table salt; 30 parts of vegetable oil; 60 parts of white sugar; 180 parts of eggs; 1 part of baking powder; 1 part of potassium hydrogen tartrate; and 20 parts of water.
according to the potato cake, the guar gum and the pregelatinized starch (α -starch) are compounded, so that the viscosity and the air permeability of the batter can be increased, the quality of the cake is improved, and the cake is fluffy in surface, large in volume and good in taste.
Preferably, the preparation process of the potato whole flour comprises the following steps:
s1, selecting disease-free potatoes, cleaning, peeling, removing bud eyes, cutting into blocks, steaming for 20-60 min, cooling, mashing into paste, and freeze-drying;
s2, crushing the freeze-dried product, and then sieving the crushed product with a 100-200-mesh sieve to obtain the potato whole powder.
The whole potato flour is more dispersed after being sieved, and the baked cake tastes more delicate and tasty.
preferably, the pregelatinized starch is any one of α -potato starch, α -corn starch and α -tapioca starch.
In a preferred scheme, the dietary fiber is any one of cellulose, sweet potato fiber and rape fiber.
The invention also provides a processing method of the potato cake, which comprises the following steps:
(1) weighing the raw materials according to a set proportion;
(2) separating egg white and egg yolk, adding white sugar, salt and vegetable oil into egg white, stirring at low speed with an egg beater, stirring at high speed until the egg white becomes white, foaming, adding baking powder, potassium hydrogen tartrate and water to expand the volume of egg white liquid, and pouring out;
(3) putting the egg yolk into an egg beater to be beaten up, continuously adding the potato whole powder, the guar gum, the pre-gelatinized starch and the food fiber, uniformly mixing, then adding the egg white prepared in the step (2), and stirring at a high speed until uniform paste is formed;
(4) transferring the paste prepared in the step (3) into a baking mold, putting the baking mold into a preheated baking oven, and baking until the surface of the cake is golden;
(5) brushing a layer of boiled oil on the surface of the cake just taken out of the furnace in the step (4), cooling and demoulding to obtain a finished product.
In one embodiment, in the step (2), the low-speed stirring time is 2-10 min, and the high-speed stirring time is 2-5 min.
In a specific embodiment, in the step (4), the paste is transferred to a baking mold and is packaged at the height of 1/2-2/3; if overfilled, the cake may spill out as it continues to puff during baking.
In one embodiment, in step (4), the inner wall of the baking mould is not coated with oil, and the paste is required to adhere to the side wall of the mould when the paste expands during baking of the cake, and the paste expands upwards by virtue of adhesion.
In a specific embodiment, in the step (4), the temperature in the initial stage of the oven is 180 ℃, after baking for 10-15 min, the temperature is raised to 200 ℃, and the baking is continued for 5-10 min.
Compared with the prior art, the invention has the technical advantages that:
1) according to the potato cake provided by the invention, the viscosity and the air permeability of the batter can be increased by compounding the guar gum and the pregelatinized starch, so that the quality of the cake is improved, and the cake is fluffy in surface, large in volume and good in taste; dietary fiber is added to enhance health promotion effect.
2) The potato cake provided by the invention is rich in various nutritional ingredients such as protein, vitamins, phosphorus, iron, calcium and the like, has the lysine content remarkably higher than that of a wheat flour cake, does not contain mucedin, and is suitable for people with wheat allergy.
3) The processing method provided by the invention is simple to operate and easy for industrial production.
Drawings
FIG. 1 is a flow chart of the production process of the potato cake of the present invention.
Detailed Description
The present invention is described in detail below with reference to specific examples, but the scope of the present invention to be claimed is not limited to the scope expressed by the examples.
The experimental methods described in the following examples are all conventional methods unless otherwise specified; the starting materials mentioned are, unless otherwise specified, commercially available.
The present invention is further illustrated by the following specific examples.
Example 1
The processing method of the potato cake comprises the following steps:
(1) weighing raw materials including 100g of potato powder, 5g of guar gum, 30g of alpha-potato starch, 8g of sweet potato fiber, 1g of salt, 30g of vegetable oil, 60g of white sugar, 180g of eggs, 1g of baking powder, 1g of potassium hydrogen tartrate and 20g of water;
the preparation process of the potato whole powder comprises the following steps:
s1, selecting disease-free potatoes, cleaning, peeling, removing bud eyes, cutting into blocks, steaming for 30min, cooling, mashing into paste, and freeze-drying;
s2, crushing the freeze-dried product, and then sieving the crushed product with a 200-mesh sieve to obtain potato whole powder;
(2) separating egg white and egg yolk, adding white sugar, salt and vegetable oil into egg white, stirring at low speed for 5min with a whisk, stirring at high speed for 3min until the egg white becomes white, foaming, adding baking powder, potassium hydrogen tartrate and water to expand the volume of egg white liquid, and pouring out;
(3) putting the egg yolk into an egg beater to be beaten up, continuously adding the potato whole powder, the guar gum, the α -potato starch and the food fiber, uniformly mixing, then adding the egg white prepared in the step (2), and stirring at a high speed until uniform paste is formed;
(4) transferring the paste prepared in the step (3) into a baking die, filling the paste with the paste to a height not more than 2/3, putting the baking die into a preheated oven, baking the paste for 15 min at the initial stage of the oven at the temperature of 180 ℃, raising the temperature to 200 ℃, and continuously baking the paste for 5min until the surface color of the cake is golden yellow;
(5) brushing a layer of boiled oil on the surface of the cake just taken out of the furnace in the step (4), cooling and demoulding to obtain a finished product.
The potato cake prepared in the example 1 is golden yellow, slightly has potato color, is not burnt, is full in blocks, is even in thickness, has a fine honeycomb-shaped section, is soft in taste, is fragrant and sweet, is suitable for eating, contains various nutritional ingredients such as protein, vitamins, phosphorus, iron and calcium, is obviously higher than a wheat flour cake in lysine content, does not contain mucedin, and is suitable for people with wheat allergy.
Example 2
The processing method of the potato cake comprises the following steps:
(1) weighing raw materials including 100g of potato whole powder, 10g of guar gum, 30g of α -corn starch, 15g of rape fiber, 2g of salt, 45g of vegetable oil, 60g of white sugar, 180g of eggs, 1g of baking powder, 1g of potassium hydrogen tartrate and 30g of water;
(2) separating egg white and egg yolk, adding white sugar, salt and vegetable oil into egg white, stirring at low speed for 5min with a whisk, stirring at high speed for 3min until the egg white becomes white, foaming, adding baking powder, potassium hydrogen tartrate and water to expand the volume of egg white liquid, and pouring out;
(3) putting the egg yolk into an egg beater to be beaten up, continuously adding the potato whole powder, the guar gum, the α -corn starch and the rape fiber, uniformly mixing, then adding the egg white prepared in the step (2), and stirring at a high speed until uniform paste is formed;
(4) transferring the paste prepared in the step (3) into a baking die, filling the paste with the paste to a height not more than 2/3, putting the baking die into a preheated oven, baking the paste for 15 min at the initial stage of the oven at the temperature of 180 ℃, raising the temperature to 200 ℃, and continuously baking the paste for 10min until the surface color of the cake is golden yellow;
(5) brushing a layer of boiled oil on the surface of the cake just taken out of the furnace in the step (4), cooling and demoulding to obtain a finished product.
The potato cake prepared in example 2 is golden yellow, slightly potato-colored, not burnt, full in block shape, uniform in thickness, fine and cellular in section, soft in taste, appropriate in sweetness and nutrition, and the nutritional ingredients are shown in table 1.
Example 3
The processing method of the potato cake comprises the following steps:
(1) weighing raw materials including 100g of potato whole powder, 10g of guar gum, 30g of α -tapioca starch, 10g of cellulose, 3g of table salt, 60g of vegetable oil, 60g of white sugar, 160g of eggs, 1g of baking powder, 1g of potassium hydrogen tartrate and 30g of water;
(2) separating egg white and egg yolk, adding white sugar, salt and vegetable oil into egg white, stirring at low speed for 5min with a whisk, stirring at high speed for 3min until the egg white becomes white, foaming, adding baking powder, potassium hydrogen tartrate and water to expand the volume of egg white liquid, and pouring out;
(3) putting the egg yolk into an egg beater to be beaten up, continuously adding the potato whole powder, the guar gum, the α -tapioca starch and the cellulose, uniformly mixing, then adding the egg white prepared in the step (2), and stirring at a high speed until uniform paste is formed;
(4) transferring the paste prepared in the step (3) into a baking die, filling the paste with the paste to a height not more than 2/3, putting the baking die into a preheated oven, baking the paste for 15 min at the initial stage of the oven at the temperature of 180 ℃, raising the temperature to 200 ℃, and continuously baking the paste for 10min until the surface color of the cake is golden yellow;
(5) brushing a layer of boiled oil on the surface of the cake just taken out of the furnace in the step (4), cooling and demoulding to obtain a finished product.
The potato cake made in example 3 is golden yellow, slightly potato-colored, not burnt, full in block shape, uniform in thickness, fine and cellular in section, soft in taste, appropriate in sweetness and nutrition, and the nutritional ingredients are shown in table 1.
TABLE 1 analysis of nutrient contents (g/100g) in potato cakes prepared in examples 1 to 3 and commercially available wheat cakes
Index (I) Protein Cellulose, process for producing the same, and process for producing the same Calcium carbonate Iron Fat Wheat gluten protein
Example 1 14.92±0.02 13.63±0.02 8.54±0.02 0.36±0.02 19.06±0.02 Is free of
Example 2 15.05±0.02 19.76±0.02 7.98±0.02 0.28±0.02 17.68±0.02 Is free of
Example 3 14.03±0.02 15.42±0.02 8.21±0.02 0.33±0.02 18.65±0.02 Is free of
Wheat cake sold in market 10.24±0.02 6.56±0.02 6.32±0.02 0.21±0.02 26.58±0.02 Is provided with
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above-described embodiments. Modifications and variations that may occur to those skilled in the art without departing from the spirit and scope of the invention are to be considered as within the scope of the invention.

Claims (10)

1. The potato cake is characterized by being prepared from the following raw materials in parts by weight:
100 parts of potato whole powder; 2-10 parts of guar gum; 5-30 parts of pregelatinized starch; 5-15 parts of dietary fiber; 1-3 parts of salt; 30-60 parts of vegetable oil; 40-60 parts of white sugar; 150-180 parts of eggs; 1-3 parts of baking powder; 1-3 parts of potassium hydrogen tartrate; 10-40 parts of water.
2. The potato cake of claim 1 wherein said potato cake is made from the following raw materials:
100 parts of potato whole powder; 4-8 parts of guar gum; 10-30 parts of pregelatinized starch; 5-10 parts of dietary fiber; 1-2 parts of salt; 30-50 parts of vegetable oil; 50-60 parts of white sugar; 160-180 parts of eggs; 1-2 parts of baking powder; 1-2 parts of potassium hydrogen tartrate; 10-30 parts of water.
3. The potato cake of claim 2 wherein said potato cake is made from the following raw materials:
100 parts of potato whole powder; 5 parts of guar gum; 30 parts of pregelatinized starch; 8 parts of dietary fiber; 1 part of table salt; 30 parts of vegetable oil; 60 parts of white sugar; 180 parts of eggs; 1 part of baking powder; 1 part of potassium hydrogen tartrate; and 20 parts of water.
4. The potato cake according to any one of claims 1 to 3 wherein said whole potato flour is prepared by:
s1, selecting disease-free potatoes, cleaning, peeling, removing bud eyes, cutting into blocks, steaming for 20-60 min, cooling, mashing into paste, and freeze-drying;
s2, crushing the freeze-dried product, and then sieving the crushed product with a 100-200-mesh sieve to obtain the potato whole powder.
5. the potato cake according to any one of claims 1 to 3, wherein said pregelatinized starch is any one of α -potato starch, α -corn starch and α -tapioca starch.
6. The potato cake according to any one of claims 1 to 3, wherein said dietary fiber is any one of cellulose, sweet potato fiber, rape fiber.
7. The method of processing potato cakes according to any of claims 1 to 6, comprising the steps of:
(1) weighing the raw materials according to a set proportion;
(2) separating egg white and egg yolk, adding white sugar, salt and vegetable oil into egg white, stirring at low speed with an egg beater, stirring at high speed until the egg white becomes white, foaming, adding baking powder, potassium hydrogen tartrate and water to expand the volume of egg white liquid, and pouring out;
(3) putting the egg yolk into an egg beater to be beaten up, continuously adding the potato whole powder, the guar gum, the pre-gelatinized starch and the food fiber, uniformly mixing, then adding the egg white prepared in the step (2), and stirring at a high speed until uniform paste is formed;
(4) transferring the paste prepared in the step (3) into a baking mold, putting the baking mold into a preheated baking oven, and baking until the surface of the cake is golden;
(5) brushing a layer of boiled oil on the surface of the cake just taken out of the furnace in the step (4), cooling and demoulding to obtain a finished product.
8. The method for processing potato cakes according to claim 7, wherein in the step (2), the low-speed stirring time is 2-10 min, and the high-speed stirring time is 2-5 min.
9. The method of processing potato cakes according to claim 7, wherein in the step (4), the paste is filled to a height of 1/2-2/3 when being transferred to a baking mold; if overfilled, the cake may spill out as it continues to puff during baking.
10. The processing method of the potato cake as claimed in claim 7, wherein in the step (4), the temperature of the initial stage of the oven is 180 ℃, the temperature is raised to 200 ℃ after the baking is carried out for 10-15 min, and the baking is continued for 5-10 min.
CN202010085697.2A 2020-02-11 2020-02-11 Potato cake and processing method thereof Pending CN111165532A (en)

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Application publication date: 20200519